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Episode 10, Season 2 o f Healthy Gourmet.
Prepare the court-bouillon (poaching liquid):
In a large saucepan bring the water to boil and reduce to simmer.
Add the onion, carrot, celery, garlic, parsley, thyme, bay leaf, peppercorns, fennel seed, coriander seed, vinegar and wine.
Season with salt and pepper.
Cover and simmer for 45 minutes to an hour.
Place the salmon on the insert of a salmon poaching pot.
Transfer the court-bouillon into the poaching pot and submerge the salmon into it.
Ensure the salmon is fully covered.
Cover and place the poaching pot into the oven at 350 F for 15 minutes.
Protein: 24.9 g
Fat: 6.2 g
Carbohydrate: 2.9 g
Fiber: 1.0 g
Sodium: 262 mg
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